Publix Health & Safety Pre-Test
Study online at https://quizlet.com/_bjo1ay
1. Which step doesn't help you main- Bend forward and reach for the item.
tain correct
posture as you lift?
2. Select the point below that doesn't Get as close to the object as possible.
help you
establish firm footing before lifting.
3. What are the guidelines for handling Ask the customer if he or she is ok.
a customer Send for a manager.
incident? Check all of the rules that Make observations of the area.
apply.
4. Managers and first aid responders True
are the only
associates who can coordinate the
cleanup of
blood, fluids containing visible
blood, or fluids that are potentially
infectious.
5. Vendors and contractors are exclud- False
ed from
washing their hands.
6. What is Publix's standard tempera- At or below 40 degrees Fahrenheit.
ture for cold
foods?
7. What is Publix's standard tempera- At or above 140 degrees Fahrenheit.
ture for hot
foods?
1/3
Study online at https://quizlet.com/_bjo1ay
1. Which step doesn't help you main- Bend forward and reach for the item.
tain correct
posture as you lift?
2. Select the point below that doesn't Get as close to the object as possible.
help you
establish firm footing before lifting.
3. What are the guidelines for handling Ask the customer if he or she is ok.
a customer Send for a manager.
incident? Check all of the rules that Make observations of the area.
apply.
4. Managers and first aid responders True
are the only
associates who can coordinate the
cleanup of
blood, fluids containing visible
blood, or fluids that are potentially
infectious.
5. Vendors and contractors are exclud- False
ed from
washing their hands.
6. What is Publix's standard tempera- At or below 40 degrees Fahrenheit.
ture for cold
foods?
7. What is Publix's standard tempera- At or above 140 degrees Fahrenheit.
ture for hot
foods?
1/3
